Dr. BBQ: When getting into the bbq competition is it feasible or out of the question to sleep at motels or hotels nearby the cook-off sites? Do any of the participates engage in this practice? We are considering purchasing a Cookshack FEC 100 “pellet feeder” model which needs low observation or hands on as I would call it. I was …
Degrees of Smokiness
Q: Dr. BBQ, I use mostly lump charcoal and add smoke wood chips throughout the cooking cycle. How does smoke wood affect flavor in the meat at different temperatures and at different times in a cook? –Bob A: Hi Bob, Smoke wood will flavor the meat throughout the cook unless of course you wrap the meat …
Two Butts Per Shelf
Hi Dr. BBQ: Hello my name is Walter Brooker from Denmark S.C.; first let me say I am a HUGE fan. I have been doing backyard BBQ since I could stand by my father”s knee. I am thinking of using Weber Smokey Mountain Smokers since I have never used them before myself I was wondering just how many butts can …
Not-so-Sweet Spare Ribs
Hello Dr. BBQ: I’m Looking for a good recipe for spare ribs that is not sweet–no honey no brown sugar and no tomatoes; got something up your sleeve? Miki from Jerusalem Hi Miki, Sure I have something up my sleeve. Sweet ribs are what most people want but I like them a little different sometimes too. Here’s my Creole Rub …
Sauce vs. Rub
Dear Dr. BBQ, We go to competitions all the time but the one thing we have learned is that you can buy and read books till you blue in the face the people who write the books always leave out the secret thing what ever it may be. Do you know of any books where we can get the whole …